Monday, August 17, 2009

Crunchy Vegetable with White Sauce

Ingredients :
• Chopped cabbage - 1 cup
• Carrot, cut in small cubes - 1/2 cup
• Fresh peas - 1/2 cup
• French beans - 1/2 cup
• Boiled and sliced potatoes - 2 medium
• Boiled and mashed potatoes - 1 medium
• Fresh bread crumbs - just enough to cover the top
• Tomato sauce - 2 tbsp
• Chili sauce - 1 tsp
• Ingredients for White Sauce:
• Milk - 3 cups
• Butter - 2 tbsp
• Refined flour (maida) - 1 tbsp
• White pepper powder
• Salt to taste
Method :
• Method for White Sauce :
• Melt butter in a non-stick pan and fry the flour until it gets a light pink color.
• Add milk and stir continuously in a low flame until your sauce becomes really thick just like the batter u prepare for "pakoda".
• White sauce is ready. Add salt and pepper to taste and remove from the gas flame.
• Place the sauce in another container and keep aside.

Method for Cake :
• Put all the vegetables (except potatoes) in the same frying pan , the one you used to make white sauce.
• Add tomato and chili sauce to it. Place the pan on fire.
• Add mashed potatoes and mix all these on a high flame. You have to put the pan on fire only until the water of all vegetables get dried but remember, vegetables should be crunchy enough.
• Add a very little salt as both of the sauces have enough salt.
• Take a greased baking dish. First layer with 1/2 of sliced potatoes then the prepared vegetables.
• Again arrange with the left sliced potatoes.
• Cover with white sauce. Sprinkle fresh bread crumbs to cover it.
• Pat the crumbs very lightly with hand.
• Bake or microwave on high just until the edges become golden brown. It takes almost 8-10 minutes.
• Serve hot.

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